Traditional Capirotada

Name: Traditional Capirotada
Ingredients: 2 2/3 cups shelled peanuts (about 400 grams); 2 cups raisins (about 300 grams); 14 ounces pitted prunes (about 400 grams); Banana, to taste; 20 bolillo rolls (or French bread rolls); Butter; 4 piloncillo cones; Candied sweet potato and pumpkin, diced

mary @maryangel12

mexico

I like it; my grandmother used to make it for me when I was a child.

mary @maryangel12

mexico

I like it; my grandmother used to make it for me when I was a child.

Saved

Ingredients

2 2/3 cupsshelled peanuts (about 400 grams)
2 cupsraisins (about 300 grams)
14 ouncespitted prunes (about 400 grams)
Banana, to taste
20bolillo rolls (or French bread rolls)
Butter
4piloncillo cones
Candied sweet potato and pumpkin, diced

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Steps

1

Simmer the piloncillo with whole cloves until melted.
2

Toast the bread rolls with butter.
3

Slice the banana and cut the candied sweet potato and pumpkin into small cubes.
4

Place a large pot over very low heat.
5

Pour a little of the melted piloncillo syrup into the pot, then add a layer of toasted bread, followed by banana slices, peanuts, raisins, prunes, and candied sweet potato and pumpkin. Drizzle more piloncillo syrup over the layer. Repeat the layers until the pot is full. Pour the remaining syrup on top. If needed, gently mix everything until well combined. Serve when ready.